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Spinach and Artichoke Dip

A creamy and cheesy dip that blends the flavors of spinach and artichokes, perfect for any occasion, and sure to impress your guests.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 10 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dip Base
  • 16 oz Alfredo Sauce Look for one with no preservatives.
  • 8 oz Cream Cheese Softened, helps create a creamy texture.
  • 3/4 cup Parmesan Cheese Freshly grated for better melting.
  • 3/4 cup Romano Cheese
  • 2 cups Mozzarella Cheese Low-moisture recommended for better stretch.
Vegetables
  • 30 oz Artichoke Hearts Drained and chopped, canned or frozen.
  • 20 oz Spinach Thawed and squeezed dry; frozen preferred.
Other Ingredients
  • 1/2 cup Milk To adjust thickness.
  • 1/2 teaspoon Garlic Powder

Method
 

Preparation
  1. Remove the cream cheese from the refrigerator and let it sit at room temperature for 15-20 minutes to soften. Drain and chop the artichoke hearts. Thaw the spinach and squeeze it dry.
  2. Grate the parmesan and romano cheeses.
Cooking
  1. Pour the Alfredo sauce into a large saucepan and warm over medium heat. Add the softened cream cheese in small cubes, stirring continuously until the mixture is smooth—about 3-5 minutes.
  2. Gradually add the grated parmesan and romano cheeses, stirring constantly until fully melted. Mix in the mozzarella in two parts, ensuring it’s fully incorporated.
  3. Gently fold in the chopped artichoke hearts and squeezed spinach. Add garlic powder and adjust thickness with milk.
  4. Continue cooking for an additional 2-3 minutes until heated and bubbly. Transfer to a serving bowl and serve warm.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days. You can also freeze for up to 2 months. Reheat gently to maintain the creaminess.